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Pan Seared Cod with Mustard Caper Cream Sauce

By 32 Comments

If you’re looking for simple cod recipes, you’ll love this lively flavored version. Topped with a quick and luscious Mustard Caper Cream Sauce makes this a super exciting seafood entree. This pan fried cod recipe uses a classic restaurant technique for a beautifully seared cod fillet. A method that can easily be mastered at home.

Pan fried cod served over grilled summer squash, garnished with chives and served with a side salad

Disclaimer: I have received free product from Sitka Salmon Shares. My opinions about their products are my own.

Purchasing seafood for our weekly seafood entree finds me experiencing mini-anxiety issues when approaching the seafood counter.

  • What will they have?
  • Will I know what it is? … Turbot? Never heard of it.
  • How much will it cost?
  • Will I be able to prepare it correctly?
  • Is it wild caught?
  • How fresh is it… really.
  • Should I just purchase it from the freezer section instead?
  • Cooking fish is such a fickle event for me.
  • …actually, those chicken breasts in the next section look more familiar and safer.

Sound familiar?

Sitka Salmon Shares to the rescue.

I’m so glad I found a company by the name of Sitka Salmon Shares. Especially being land locked like we are here in Colorado.

Blast-frozen at the peak of freshness, Sitka Salmon Shares delivers fresh as I could ever dream of seafood, directly to my front doorstep. It’s a very cool program. Check it out, and head over to their website for the full story.

It's a win-win. You get some of the best seafood you'll ever taste and you feel good about your purchase.

And where there’s fresh Alaskan seafood, you’ll find plenty of fresh cod. And I’m thrilled to be honing my skills for preparing the best cod recipes I possibly can.

How to pan fry cod, successfully

I personally think it’s harder to cook a thin piece of fish than a thick one. And cod is a thin fillet, delicate light and flakey. Plus it has a tendency to break when you handle it. Here are some tips I learned in Culinary School for a successful pan fried cod fillet.

  • Make sure the cod fillet is nice and dry. Patting with a paper towel will do the trick.
  • Create a barrier for the delicate flesh of cod by dusting the cod with flour. I like the light texture of Wondra Flour. Season the cod fillet with salt and pepper and then sprinkle it generously with the flour. Shake off any excess flour. The flour will help hold the fish together. You can also use panko bread crumbs in place of the flour.
  • Using a heavy bottomed pan. A well-seasoned cast iron skillet is a good choice. Let that skillet get nice and hot over medium high heat for a couple of minutes before adding the oil. Then let the oil heat to a shimmering point before adding the fresh cod fillets.
  • Don’t be afraid of hot oil, if you’ve practiced due diligence in drying that cod fillet, the spattering will be virtually non-existent.
  • Choosing a neutral oil with a high smoking point will help sear the flesh quicker to reduce the risk of the fish falling apart. Canola oil, vegetable oil and grape seed oil are good examples.
  • Don’t over cook the fish. About 4 – 5 minutes per side and your fish will be crispy on the outside and flakey on the inside. And only turn the fish once. The less handling the better.

If you don’t have a cast iron skillet, I’d put it on my wish list if I were you. It’s a beautiful piece of equipment to have in your kitchen. It sears and browns so beautifully, you’ll feel like a restaurant chef.

Pan fried cod served over grilled Summer Squash with a mustard caper cream sauce.

Recipe for Pan Fried Cod with Mustard Caper Sauce

Here’s why this recipe works. The delicate sweet flavor of fresh cod shines through the briny caper and tart mustard sauce. Keep the side dishes simple in flavor as to not have to many over-powering flavor on the plate. Serve with a fresh crisp tossed green salad, garlic butter baked potatoes or even simple pan grilled salt and peppered summer squash.

I hope you give this pan fried cod recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a recipe that you would consider to fall into the best cod recipes category, let me know, I’d love to give it a try.

More Cod Fish Recipes

One of our favorite seafood recipes is this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

  • Grilled Tequila Lime Cod Fish Tacos, Cod gets a quick marinade in lime juice, orange juice, some chili powder and the party gets even better because there's tequila involved. 
  • Battered Fried Cod with Rose Marie Sauce, Marie Rose Sauce for Fried Fish is a classic sauce for any seafood but especially good with battered cod.
  • Black Cod with Miso Glaze, Buttery and tender black cod is marinated in a magical miso ginger garlic glaze. Seared stovetop and finished in the oven.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, you’ll find some fun recipes including the most popular recipe on my site for Heavenly Halibut.

Culinary School Tip:

If you’re a caper lover like me, you’ll always have a jar of capers in brine in your refrigerator. They’re easy to find and have an indefinite shelf life. However, the vinegar in the brine sharpens the flavor of capers.

Look for salted capers next time and give them a try and let me know what you think. They’re packed in salt, and have a more pure flavor. However, the salt draws the moisture out the caper, which shortens the shelf life, Always rinse salted capers a couple of times before using.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan fried cod served over grilled summer squash, garnished with chives and served with a side salad
Print Recipe
5 from 1 vote

Pan Fried Cod with Mustard Caper Cream Sauce

An easy pan fried cod recipe with an exciting topping of caper mustard sauce.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 405kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons whole-grain mustard
  • 1 tablespoon capers drained and rinsed
  • 1 tablespoon fresh tarragon chopped, or 1 teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 ½ pounds cod fillets 4 fillets, weight will vary
  • ½ cup Wondra Flour
  • 2 tablespoons canola oil
  • salt and black pepper to taste

Instructions

  • In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.
  • Pat the cod fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.
  • Heat 2 tablespoons of canola oil in a heavy bottomed pan, such as a cast iron. Cook until opaque throughout, 4 to 5 minutes per side.
  • To serve, drizzle the cod with the mustard-caper sauce.

Notes

Tips for Success:
  • Make sure the cod fillet is nice and dry. Patting with a paper towel will do the trick.
  • Create a barrier for the delicate flesh of cod by dusting the cod with flour. I like the light texture of Wondra Flour. Season the cod fillet with salt and pepper and then sprinkle it generously with the flour. Shake off any excess flour. The flour will help hold the fish together. You can also use panko bread crumbs in place of the flour.
  • Using a heavy bottomed pan. A well-seasoned cast iron skillet is a good choice. Let that skillet get nice and hot over medium high heat for a couple of minutes before adding the oil. Then let the oil heat to a shimmering point before adding the fresh cod fillets.
  • Don’t be afraid of hot oil, if you’ve practiced due diligence in drying that cod fillet, the spattering will be virtually non-existent.
  • Choosing a neutral oil with a high smoking point will help sear the flesh quicker to reduce the risk of the fish falling apart. Canola oil, vegetable oil and grape seed oil are good examples.
  • Don’t over cook the fish. About 4 – 5 minutes per side and your fish will be crispy on the outside and flakey on the inside. And only turn the fish once. The less handling the better.

Nutrition

Calories: 405kcal | Carbohydrates: 13g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 234mg | Potassium: 782mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

Pan Fried Cod with Mustard Caper Sauce …It’s What’s for Dinner.

Lemon Tart Recipe with Sour Cream Lemon Curd

By 6 Comments

Celebrate citrus and fall in love with the combination of lemon and sour cream. This beautiful refreshing lemon tart recipe combines fresh lemon juice, sour cream and egg yolks for a perfectly creamy sweet curd filling.

A lemon tart on a white plate with a slice of lemon tart next to it.

I fell in love with tarts during my time spent at Culinary School. Not only were we coached to hone our pie crust making skills, we also had access to every size and shape of tart pan you could imagine.

Somedays our lineup of tarts resembled a beauty pageant. Some crowned with peaks of whipped cream, and some dusted simply with confectioners sugar. Some irresistibly dense with deep dark chocolate.

A lemon dessert topped with whipped cream and Le Creuset whipping tool on a plate

Tarts are made with that same buttery pie crust that is used to make pie crusts, but the crinkly crisp uniform edge that a tart pan offers give a pie a more elegant look. In my humble opinion.

My latest tart project included some big beautiful lemons, a carton of sour cream and some fresh eggs. So if you’re looking for lemon tart recipes that are creamy and perfect, you’ve come to the right place. Let’s take a look.

No Bake lemon dessert tart topped with whipped cream with a slice cut out.

How to make a sour cream lemon dessert

If you want to prepare this tart to serve on the same day, get a good head start. Especially if you’re using a homemade tart crust, which is officially called pate brisee, a pie crust made using butter.

Since this is a no-bake lemon tart recipe, you’ll need to bake the crust in advance, which is referred to as blind baking. You’ll find instructions in my in depth post on How To Make a Homemade Pie Crust.

  • Prepare pie crust and place it in a nine-inch tart pan. Cover, the tart crust with plastic wrap and place it in the refrigerator for three hours. Rest it overnight if you’re splitting this project into two steps.
  • If you’re using a purchased pie crust, no need to refrigerate for three hours, but you’ll need to follow the dock and bake procedures in the next steps.
  • Before starting the lemon tart curd process, remove the tart from the refrigerator and with a fork stab the pastry shell on the bottom and sides. This is called docking. This allows the steam to release while cooking so the pastry doesn’t bubble up.
  • Place a sheet of parchment paper over the shell and fill the shell with beans. Another step to keep the crust from bubbling up while baking. Again, refer to my Step By Step Pie Crust post for more details.
  • For the lemon tart curd: Separate eggs and place egg yolks in a bowl. Use a fork to lightly blend and beat the eggs.
  • Combine sugar and cornstarch in a heavy saucepan and stir to combine.
  • Whisk in milk and lemon juice to combine.
  • Heat over medium high heat until the mixture starts to bubble, stirring constantly.
  • Reduce heat to low and cook for two minutes. Remove from heat.
  • Temper the eggs by adding a small amount of the hot mixture into the eggs and stir to combine.
  • Then add the warm egg mixture back into the saucepan. This is called tempering. The purpose is to slightly heat the eggs, so when you add them to a hot mixture, they won’t scramble, but blend.
  • Bring the mixture to a low boil and cook for two minutes.
  • Stir in butter and lemon peel and stir just a couple of times to combine.
  • Remove from heat and once it has cooled a bit, stir in the sour cream.
  • Add the lemon tart filling to the baked pie crust.
  • Cover the pie with plastic wrap with the wrap touching the lemon pie filling. This will keep it from forming a film.
  • When you’re ready to serve top with whipped cream. Enjoy!
  • This tart will keep in the refrigerator, covered for several days.
Lemon tart topped with homemade whipped cream

Sour Cream Lemon Tart Recipe

First and foremost, this lemon tart recipe is absolutely delicious. We love this creamy version of a classic lemon tart. And creamy gets even creamier topped with either homemade whipped cream.

This easy lemon dessert recipe will wow your crowd. And what a perfect recipe for Mother’s Day, Easter Brunch or to top off any Summer meal. From burgers to chicken, this is a dessert recipe that will compliment any main course.

I hope you give it a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite tart recipe, let me know, I’d love to give it a try.

More Tart Recipes

And don’t miss the most popular tart recipe on my site, which is a savory tart recipe using Caramelized Onions and Gruyere Cheese.

If you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of sweet recipes including the most popular dessert recipe on my site for French Pear Tart Bourdaloue

A lemon tart on a white plate with a slice of lemon tart next to it.
Print Recipe
5 from 4 votes

Sour Cream Lemon Tart Recipe

This beautiful refreshing lemon tart recipe combines fresh lemon juice, sour cream and egg yolks for a perfectly creamy sweet, tart treat.
Prep Time30 minutes
Cook Time15 minutes
Homemade Pie Crist4 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 457kcal
Author: Lea Ann Brown

Equipment

  • 9 inch tart pan

Ingredients

  • 1 Pie Crust (9 inches) Blind baked
  • 1 cup sugar
  • 3 tablespoons cornstarch Plus 1 ½ teaspoons
  • 1 cup milk
  • ½ cup lemon juice fresh
  • 3 large egg yolks lightly beaten
  • ¼ cup butter cubed
  • 1 tablespoon grated lemon peel
  • 1 cup sour cream 8 ounces, full fat
  • 1 cup heavy whipping cream whipped, for topping

Instructions

  • In a large heavy saucepan, mix sugar and cornstarch.
  • In a small bowl, add eggs and with a fork mix until combined.
  • Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • Whisk a small amount of hot mixture into egg yolks.
  • Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.
  • Stir in butter and grated lemon peel. Cool without stirring.
  • When curd has cooled to room temperature, stir in sour cream.
  • Add filling to baked crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Notes

Pie Crust Instructions:
  • Prepare pie crust and place it in a nine-inch tart pan. Cover, the tart crust with plastic wrap and place it in the refrigerator for three hours. Rest it overnight if you’re splitting this project into two steps.
  • If you’re using a purchased pie crust, no need to refrigerate for three hours, but you’ll need to follow the dock and bake procedures in the next steps.
  • Before starting the lemon tart curd process, remove the tart from the refrigerator and with a fork stab the pastry shell on the bottom and sides. This is called docking. This allows the steam to release while cooking so the pastry doesn’t bubble up.
  • Place a sheet of parchment paper over the shell and fill the shell with beans to weight the paper. Another step to keep the crust from bubbling up while baking. Again, refer to my Step By Step Pie Crust post for more details.

Nutrition

Calories: 457kcal | Carbohydrates: 43g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 143mg | Sodium: 189mg | Potassium: 146mg | Fiber: 1g | Sugar: 28g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg

Lemon Curd Recipe with Sour Cream … It’s Whats For A Spring Dessert

Oven Baked Pork Tenderloin + Easy Dry Rub

By 3 Comments

Craving a no-fuss dinner that still has a special fee? Put your cast iron skillet to work for this Oven Baked Pork Tenderloin recipe. Juicy, flavorful and ready in under an hour. No marinades, no stress, just simple pantry spices and big flavor. You’ll find this Dry Rub for Pork Tenderloin downright irresistible.

Slices of baked pork tenderloin served with a tossed salad.

If you’re craving a dinner that feels special but doesn’t take all night, this Oven Baked Pork Tenderloin is about to be your new go-to. With just a few simple spices, you can turn a plain cut of pork into something juicy and flavorful.

Just trim the pork, apply the dry rub, and your pre-heated cast iron skillet does the searing for you. The result? Pork that’s tender on the inside, beautifully seasoned on the outside and perfect for a feel fancy family dinner to hosting friends, and it’s all without stress.

Easy Dry Rub for Pork Tenderloin

More than likely you have all of these spices in your pantry to make this dry rub. A simple recipe I learned in Culinary School, it has become my go to. What makes this a wow-factor is the use of Smoked Paprika. It’s a wonderful spice that brings a rich color and a bit of smokiness. Cinnamon and cumin join in to add a fabulous depth of flavor. You’ll find all of the ingredients below.

This dry rub, rather than a long liquid marinade, makes this ideal for a weeknight dinner.

Why This Oven Baked Pork Tenderloin Method Works So Well

  • Easy .. easy .. easy. Pre-heating your cast iron skillet in the oven sears the pork tenderloin when it hits the skillet. A good sear will keep those juices inside for a tender juicy pork roast.
  • Hard to mess this one up. Unless you forget to set the timer. The oven will be kind to even a tender cut like tenderloin, as long as you don’t over cook it. And it will be totally yummy.
  • Leftovers: This oven baked pork tenderloin calls for two pounds of meat. Which most certainly means you’ll have some delicious leftovers. Either with a gentle reheat or by turning it into sandwiches.
  • Entertaining: Pork tenderloin is a great choice for entertaining. Your guests will rave over this one.
  • Shake Things Up: If you’re looking to shake up your chicken or pork chop routine… this oven pork tenderloin is the answer.
  • Easy Clean Up: This is a one pan meal.

Pro-Tip: When cooking any meat recipe, please use a digital instant read meat thermometer. Pull the pork tenderloin out of the oven at 135 or 140 degrees.

Ingredients You’ll Need:

  • Two Pounds Pork Tenderloin: Pork tenderloin is one of the most tender cuts of meat on the animal. It comes from the loin muscle, a muscle that doesn’t get much exercise. Which means it can be cooked quickly and stay tender. Pork tenderloins are routinely about one pound each, so you may find tenderloins packaged in pairs.
  • Baker’s Twine: Also known as cooking twine or kitchen twine. We’ll tie the two pork tenderloins together for a fancy and tidy appearance.
  • Olive Oil: We’re going to preheat the cast iron skillet in the oven. Adding olive oil, once the pan is searing hot will sear the pork tenderloin once you place it in the pan. Love this idea and method.
  • Dry Rub For Pork Tenderloin: Salt, smoked paprika, cumin, oregano, garlic powder and cinnamon.

How To Oven Bake Pork Tenderloin with Dry Rub

Tying together two tenderloins to make baked pork tenderloin.
Dry rub for pork tenderloin, step 2.
  1. Step 1: Ten to fifteen minutes before you plan on cooking the pork tenderloin, preheat the oven to 400 degrees and place your cast iron skillet on the rack to preheat along with the oven. Trim the ends off the tenderloins and using kitchen twine to tie the two tenderloins together. Use scissors to cut the extra lengths of twine from the ties.
  2. Step 2: Pat the tenderloins dry with a paper towel. Rub a small amount of oil over the meat and use your fingers to generously apply and massage the dry rub for the pork tenderloin all over the meat.
Oven baking a pork tenderloin in a cast iron skillet.
Slicing oven baked pork tenderloin for serving.
  1. Step 3: Using heavy oven mitts, carefully remove the hot skillet from the oven. Swirl in the remaining olive oil, and place the tenderloin in the hot pan. Cook for 10 minutes, then turn the pork tenderloin over and let it cook another 10 minutes, or until an instant read digital meat thermometer reads 135 – 140 degrees.
  2. Step 4: Remove the cooked meat to a cutting board and tent with foil for 10 minutes. This carry-over rest time will allow the pork to continue to cook and help distribute juices. Slice tenderloin ½ inch thick and serve.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Tips for Success

  • If there’s a large amount of silver skin on the tenderloins, use a sharp knife to slice it off.
  • Tie the twine pretty tight around the two pieces of pork. This will keep the nice and snug for more even cooking.
  • Don’t skip rubbing a little oil on the meat before adding the dry rub. It will help the rub stick to the meat instead of falling off in the pan.
  • When you’re shopping for this recipe, pick up a bag of slider buns. These little sliced pork medallions make a great sandwich. All you need is a smear of mayo, a leaf of lettuce and a slice of pork.

What to Serve It With

Oven baked pork tenderloin served with a tossed salad.
  • In my humble opinion a tossed salad is a perfect choice for sliced medallions of pork tenderloin. It’s make ahead, it’s healthy and it brings a colorful, fresh meal to the table.
  • Mashed Potatoes are always a good choice for Pork Tenderloin. Take a look at my recipe for Make Ahead Sour Cream Mashed Potatoes.
  • Vegetables: Green beans are a great choice, or try this easy Microwave Cauliflower recipe.
  • Want to add more flavor? Try drizzling this with my Balsamic Fig Glaze = Luscious.

Make Ahead, Storage and Reheating

  • Make Ahead: For an even deeper flavor, prep the pork tenderloins and apply the rub up to 24 hours in advance. Cover the tenderloins with foil or plastic wrap and refrigerate until ready to cook. Let the pork sit at room temperature for about 30 minutes before starting the cooking process. Make ahead pork tenderloin for weeknight dinners is such an life-saver.
  • Leftovers: Store any leftover cooked pork tenderloin in an air tight container in the refrigerator for up to 3 days. Gently reheat in the microwave. The 50% power feature is your best friend. Reheat in 30 second increments to avoid flash cooking, and over cooking. You want to warm the pork, not re-cook it.
  • Freezing: I’m not crazy about the texture of pork tenderloin once it’s been frozen and thawed. But you can freeze leftovers. Wrap tightly with plastic wrap, then wrap in foil. It will keep in the freezer for up to three months. Let pork tenderloin thaw in refrigerator overnight, then reheat.

FAQ’s

How Long Do I Rub The Spices In?

It doesn’t take long. Simply coat the pork tenderloin with the dry rub and gently massage it into the meat. Just make sure it’s well coated and don’t worry if there’s some loose spices.

At What Temperature Should I Pull Pork Tenderloin From The Oven To Allow For Carry-over Cooking?

Pull once the digital read meat thermometer reads 135 degrees, for a finished 140 degree internal temperature. The best internal temperature for pork tenderloin to stay juicy is to keep it inbetween 140 – 145 degrees without going over 145 degrees.

Oven Baked Pork Tenderloin Recipe

I hope you give this recipe a try. Oven roasting pork tenderloin is a super easy way to get a fancy feel dinner on the table in a short amount of time.

More Pork Tenderloin Recipes

And if you’re looking for a great pork recipe for entertaining, take a look at this Roast Rack of Pork. It’s a show stopper and an easy recipe to make. And don’t miss my Pork Category, you’ll find lots of great recipes.

Think outside the pork roast and consider this recipe for Boneless Turkey Breast Roast. It’s not just for Thanksgiving. An easy recipe for a family dinner.

Oven baked pork tenderloin served with a tossed salad
Print Recipe
5 from 1 vote

Oven Baked Pork Tenderloin with Easy Pork Tenderloin Dry Rub

A super easy roasted pork tenderloin recipe, lovely for a weeknight dinner and elegant enough to serve to guests. Plus a super easy flavorful recipe for a dry rub for pork tenderloin.
Prep Time15 minutes
Cook Time30 minutes
Resting time10 minutes
Course: Main Course Pork
Cuisine: American
Servings: 8
Calories: 581kcal
Author: Lea Ann Brown

Ingredients

  • 2 pork tenderloins about 2 pounds total. Ends trimmed and tied together with twine
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 teaspoons Smoked paprika
  • 2 teaspoons Ground cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried oregano Either Mediterranean or Mexican Oregano work here.
  • ¼ teaspoon Cinnamon

Instructions

  • Preheat the oven to 400°. Set a cast iron skillet in the oven and let it heat as the oven heats.
  • In a small bowl, mix the pork tenderloin dry rub ingredients: salt, smoked paprika cumin, garlic powder, oregano and cinnamon.
  • Rub the pork lightly with some of the olive oil. Sprinkle the dry rub all over the pork and gently rub it into the meat. Carefully remove the cast iron skillet from the oven and swirl in the remaining olive oil. Place the tenderloins in the cast iron skillet. You may have to bend them a bit to fit.
  • Roast the tenderloins for about 20-25 minutes, until an instant-read thermometer inserted into the centers registers 135 – 140°.
  • Transfer the tenderloins to a cutting board, tent with foil and let rest for 5 minutes. Slice the tenderloins ½ inch thick and serve.

Notes

Tips For Success
  • If there’s a large amount of silver skin on the tenderloins, use a sharp knife to slice it off.
  • Tie the twine pretty tight around the two pieces of pork. This will keep the nice and snug for more even cooking.
  • Don’t skip rubbing a little oil on the meat before adding the dry rub. It will help the rub stick to the meat instead of falling off in the pan.
  • When you’re shopping for this recipe, pick up a bag of slider buns. These little sliced pork medallions make a great sandwich. All you need is a smear of mayo, a leaf of lettuce and a slice of pork.

Nutrition

Calories: 581kcal | Carbohydrates: 1g | Protein: 94g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 295mg | Sodium: 237mg | Potassium: 1807mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Calcium: 36mg | Iron: 5mg

Oven Baked Pork Tenderloin … Its Whats for Dinner

Rio Grande Restaurant Paloma Cocktail Recipe

By 3 Comments

There’s no better Summer drink than the Paloma. Simple, balanced and ridiculously refreshing. This pink grapefruit juice cocktail is thirst quenching, light, fruity and fizzy. One of the smoothest tequila cocktails you can mix. Check out this Paloma Cocktail Recipe.

Paloma cocktail in a collins glass with slices of fresh grapefruit

We all have our favorite sit on the patio sipping beverage, don’t we? I like a big glass full of ice cubes and Topo Chico with a squeeze of lime. We like a glass of rose wine, and grapefruit juice and vodka on the rocks comes to mind.

Looking for something new and sensational for warm weather sipping?

How about a mixture of tequila, fresh squeezed grapefruit juice and lime juice. You’ve got a cocktail called a Paloma that so patio sip-able it may soon become your favorite.

And lucky us, one of the most popular Mexican restaurants in Denver has shared their Poloma recipe with me. And I’m excited to pass along that recipe to you.

This pink grapefruit juice cocktail is sweet, sour, a bit salty with just a hint of bitterness from the grapefruit.

Let’s take a look:

Paloma cocktail history

My search revealed that little is known about the historical origin of the Paloma. And contrary to popular belief, the Paloma is the most popular tequila based cocktail in Mexico, not the Margarita.

Some believe the cocktail is named after La Paloma (The Dove), a popular folk song composed in the early 1860’s

Diffords Guide states it was created by the legendary Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila, Mexico. Wherever and whomever – thank you! It’s delicious.

Inspiration for this recipe

Rio Grande Mexican Restaurant, Poloma Recipe.

After three decades of being known for their legendary Classic Margaritas, the Rio Grande Mexican Restaurant has recently doubled down on their tequila expertise.

The Rio is the largest on-site purveyor of José Cuervo in the country, pouring nearly a million margaritas every year. And one of their most popular tequila-based cocktails is their Paloma, which puts a spin on the traditional paloma with the addition of Aperol. And its’s garnished with a fresh or dehydrated grapefruit wheel.

What is Aperol? Aperol is a classic Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue, which is why it is often popular during the summer. And gentian is a flowering plant used for medicinal purposes, specifically for digestion problems such as loss of appetite and indigestion.

I became very familiar with bitters in Culinary School. Eating so much of the rich food we prepared, found me reaching for a club soda with a few drops of bitters to calm the stomach. And it works!

Rio’s Paloma Cocktail Recipe

It’s an easy fix:

  • Just combine ice, tequila, aperol, simple syrup, lime juice and grapefruit juice in a shaker.
  • Add some ice cubes to a Collins glass. Pour the Paloma mixture and top off with soda.
  • Garnish with a slice of grapefruit or a slice of lime.

This recipe certainly can be made with purchased grapefruit juice. Just make sure it’s of good quality. Whole Foods is always a good bet. I’ve included an Affiliate link for your convenience. I’m a member of the Amazon Affiliate program. If you purchase using this link, I receive a small commission at no extra charge to you.

Next time you’re headed for patio, I hope you give this Paloma recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite cocktail recipe using grapefruit juice, let me know, I’d love to give it a try.

If you’re headed for the patio, you might be interested in serving an appetizer or two with your cocktail.

Appetizers to serve with Palomas

Paloma cocktail in a collins glass with slices of fresh grapefruit
Print Recipe
5 from 1 vote

The Rio's Paloma Recipe

Tequila, fresh squeezed grapefruit juice, lime juice and you've got a light and refreshing crowd pleaser.
Prep Time10 minutes
Cook Time5 minutes
Course: Cocktails and Beverages
Cuisine: Mexican
Servings: 1
Calories: 295kcal
Author: Lea Ann Brown

Equipment

  • Tom Collins Glasses

Ingredients

  • 5 ounces ice
  • 4 tablespoons Jose Cuervo Tradicional Silver or another silver tequila (2 ounces)
  • 1 tablespoon Aperol .5 ounce
  • 2 tablespoons simple syrup 1 ounce
  • 2 tablespoons freshly squeezed lime juice 1 ounce
  • 2 tablespoons freshly squeezed grapefruit juice 1 ounce, ruby reds are best
  • 2 tablespoons soda water 1 ounce. We like Topo Chico
  • Optional garnish Dehydrated grapefruit wheel (instructions below) Or lime wedge

Instructions

  • Using a cocktail shaker, add ice and shake all ingredients except for the soda.
  • Pour into a Collins glass
  • Top with soda
  • Stir
  • Place optional garnish dehydrated grapefruit wheel in glass. Or garnish with a lime wedge.

Notes

To create a dehydrated grapefruit wheel, use a mandolin or knife to cut a wheel of grapefruit, and grill on a gas grill over a high flame for no more than one minute on each side. You'll want to see the grill marks, but not cook the fruit. Cool.
To make Simple Syrup. ½ cup granulated sugar and ½ cup water. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Simple Syrup will keep in the refrigerator for one month.
 
 

Nutrition

Calories: 295kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Sodium: 31mg | Potassium: 46mg | Sugar: 26g | Vitamin C: 16mg | Iron: 1mg

Rio Grande Paloma …. It’s What’s For A Cocktail

Best High Altitude Oatmeal Cookies

By 30 Comments

This recipe for high altitude oatmeal cookies works perfectly for Colorado bakers. Loaded with oats and raisins, this quick and simple fool-proof recipe makes cookies your family will devour. Soaking raisins before adding them to the cookie dough is the secret to soft chewy results.

Oatmeal Raisin Cookies on a decorative white plate

Inspiration for these Oatmeal Cookies

Growing up, my absolute favorite cookie was my mom’s homemade oatmeal cookies. She called them oatmeal crispies and I’ve probably made the recipe a jillion times.

Until that is, I moved to Colorado. High altitude baking suddenly and unexpectedly hit me right between the eyes.

Her recipe for oatmeal crispies changed from a nice round thick chewy oatmeal cookies to a flatter and odder version at a higher altitude.

At higher altitudes, there’s lower air pressure in your kitchen. You’re supposed to increase oven temperature, decrease leavening, increase fluid … and as I learned in Culinary School, you’ll need to experiment and come up with a formula for each and every recipe to eventually get it right.

I’m not very fond of that theory, because when I take the time to bake, I don’t want to be disappointed, and I don’t like starting over.

3 dozen oatmeal raisin cookies cooling on a wire rack.

With that said. I’m a big fan of our Denver Junior League Cookbook series. I own and cherish each and every one of them.

This recipe for High Altitude Oatmeal Cookies comes from the the very first Denver Junior League cookbook, Colorado Cache. It’s chewy texture and the oatmeal cookie flavor was just like my moms.

I’ve made this recipe many times and have never been disappointed. And The Denver Post hails them as The Best Oatmeal Cookies.

Lineup of Ingredients

  • Three Eggs: Eggs are binders for any recipe. What would a meatloaf be without them? Keep those eggs cold to keep the cookies from spreading while baking.
  • Raisins: The raisins are soaked in the beaten eggs to make them soft and chewy. Use dark or golden raisins here.
  • Vanilla: Friends don’t let friends bake cookies without it. Use vanilla extract, or better yet, vanilla paste.
  • Butter: Unsalted is always better. You get more of a pure buttery taste.
  • Brown Sugar and White Sugar: Brown sugar brings that deep rich sugary taste to this recipe.
  • Flour: Bleached or unbleached, just make sure it’s all purpose.
  • Salt: Don’t forget it or your cookies will taste flat.
  • Cinnamon: Gives these cookies a beautiful spiced flavor.
  • Baking Soda: Gives those cookies just the lift they need.
  • Old Fashioned Oats: To insure a chewy oatmeal cookie, use old fashioned oats instead of quick cooking oats.
  • Pecans: Gives these cookies a beautiful crunch.

Can oatmeal cookies be frozen?

  • As you can see in the photo above, this recipe makes enough for an army. Around six dozen cookies to be exact. After giving the neighbors some, I still had way too many cookies for just the two of us.
  • So you bet, thank goodness, oatmeal cookies can be frozen. Just lay a gallon freezer bag on its side and start shuffling in the cookies to where they’re in layers. Squeeze the air out and lay the bag flat in the freezer. Or you can use an air tight plastic container. I like using a zip-lock because it takes up less room.
  • You’ll have a lovely stash of cookies that will last about a month in the freezer.

Pro Tip: Use two cookie sheets to bake these oatmeal cookies. When you ready to cook that second batch, placing cookies on a hot cookie sheet will cause the butter to melt too quickly and the cookies will spread. You want the cookie dough to land on a cool surface before placing in the oven.

Oatmeal Cookies with raisins and pecans on parchment paper.
What If I Don’t Like Raisins?

If you’re simply opposed to raisins, just leave them out. You can substitute mini chocolate chips instead. Next time I make these, I’m going to try Craisins.

Recipe for High Altitude Oatmeal Cookies

What I love most about this recipe, besides it being a quick and simple process, is that the raisins are soaked in the egg mixture for one hour. Making those raisins nice and soft. Rather than biting into a cookie and finding a hard raisin that’s been mixed into the dough straight out of the box.

There’s nothing better than chewy oatmeal raisin cookies.

I wish I could tell you that these cookies work at lower altitudes. I would imagine the recipe works just fine. Would someone please give them a try and let me know.

More Colorado Inspired Dessert Recipes

And if you’re looking for more, don’t miss my Dessert Category. You’ll find lots of luscious ideas. Including the most popular dessert recipe on my site from Denver’s famous Fort Restaurant Chile Chocolate Cake with Chocolate Bourbon Frosting.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oatmeal Raisin Cookies on a decorative white plate
Print Recipe
4.75 from 16 votes

High Altitude Oatmeal Cookies

Chewy in texture, a no-fail high altitude recipe for oatmeal raisin cookies.
Prep Time20 hours
Cook Time12 minutes
resting time15 minutes
Course: Dessert
Cuisine: American
Servings: 72 cookies
Calories: 82kcal
Author: Lea Ann Brown

Ingredients

  • 3 eggs well beaten
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1 Cup butter softened just enough for it to cream with sugars
  • 1 Cup light brown sugar
  • 1 Cup white sugar
  • 2 ½ Cups flour
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 Cups oatmeal Quick cooking works best.
  • ¾ cup chopped pecans

Instructions

  • In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
  • Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
  • Bake 350 degrees for 10 – 12 minutes or until lightly browned. Let cool 10 – 15 minutes or until cool enough to move to a cooling rack without breaking.

Notes

A recipe from Colorado Cache. 1988. The secret it soaking the raisins.
Tips for Success: 
As with any baking recipe. Oven temperatures can vary. Watch those cookies. They could be done in 9 minutes or 11 minutes. And if your oven is like mine, the first batch will take 11 minutes and by the time you’re ready to bake the last batch, the baking time could be 9 minutes. 
Use two cookie sheets to bake these oatmeal cookies. When you ready to cook that second batch, placing cookies on a hot cookie sheet will cause the butter to melt too quickly and the cookies will spread. You want the cookie dough to land on a cool surface before placing in the oven.
You can use either quick cooking or old fashioned oats for this recipe. 

Nutrition

Serving: 1cookie | Calories: 82kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

High Altitude Oatmeal Cookies … They’re What’s For Snacking